Broccoli & Spinach “Pad Thai” with Adzuki Beans, Butternut Squash Noodles, & Avocado

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B

Serves 2-3

Cook and Prep Time: 35 minutes

You Need:

• 1 8oz. container Butternut Squash Noodles
• 2 heads Broccoli, stems removed, chopped
• 3 oz. Baby Spinach, chopped
• 1 White Onion, chopped
• 4 cloves Garlic, minced
• 1 small can Adzuki Beans, rinsed and drained
• 1 small Avocado, diced
• 2 tbsp. Almond Butter
• 1 tbsp. Tamari
• 1 tbsp. Coconut Nectar
• 1 Lime, juiced
• 1 tsp. Fennel Seeds
• 1 tbsp. Garlic Powder
• Salt, to taste
• Black Pepper, to taste
• Olive Oil

DIRECTIONS

1. Rinse and chop produce accordingly.  In a bowl, combine lime juice, coconutnectar, almond butter, tamari, fennel seeds, and garlic power. Stir to combineand set aside. Set avocado in a small bowl and set aside until ready to serve.
2. In a large frying pan or wok, set to medium heat and add 1 tbsp. olive oil.  Once hot, add garlic and onion, stirring frequently to avoid burning.  Cook until onion is translucent, 4-5 minutes.
3. Once onion is translucent, raise heat to medium-high, and add broccoli, stir to combine. Cook for 2-3 minutes, until slightly softened.  Then, add adzuki beans and cook until warmed through.
4. Add spinach to pan and cook until wilted, 1 minute more.  Then, add Pad Thai sauce and toss to combine.
5. Finally, add butternut squash noodles.  Toss to combine and cook until warm, 2-3 minutes.  Add salt and pepper to taste.
6. Distribute Pad Thai evenly amongst serving plates.  Garnish with chopped avocado.  Enjoy!